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Delicious Chicken Enchilada Soup
Alyssa

Delicious Chicken Enchilada Soup

Enjoy the comforting flavors of chicken enchilada soup—rich, creamy, and loaded with savory spices. A hearty dish perfect for any occasion.
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Ingredients Method

Ingredients
  

  • 2 tbsp olive oil: Used to sauté the vegetables and create a flavorful base.
  • 1 diced onion: Adds sweetness and depth to the soup.
  • 3 minced garlic cloves: Introduces a pungent aroma and a rich flavor profile.
  • 1.5 tsp chili powder: Offers warmth and spice enhancing the overall flavor.
  • 1 tsp cumin: A must-have spice that adds earthiness to the soup.
  • 0.5 tsp smoked paprika: Gives a smoky note that complements the other spices.
  • 0.5 tsp oregano: Adds an aromatic touch reminiscent of traditional Mexican flavors.
  • Salt & pepper: Essential for further enhancing the dish’s seasoning.
  • 4 cups chicken broth: The backbone of the soup that provides moisture and depth.
  • 15 oz red enchilada sauce: The key to the dish lending its distinct flavor and color.
  • 14.5 oz fire-roasted diced tomatoes: Brings acidity and texture to the mix.
  • 15 oz black beans drained: Add protein and a hearty texture.
  • 1 cup corn: Introduces a touch of sweetness and crunch.
  • 2 cups shredded cooked chicken: Essential protein component; rotisserie chicken works great!
  • 0.5 cup heavy cream optional: Adds richness and velvety texture.
  • 1 cup shredded Mexican cheese blend: Melts beautifully for a creamy finish.
  • 2 tbsp masa harina or flour: Used for thickening the soup.
  • 2 tbsp water: To create a slurry with masa harina.
Optional toppings allow for personalization and enhancement of the overall dish experience:
  • Tortilla chips
  • Shredded cheese
  • Diced avocado
  • Sour cream
  • Fresh cilantro
  • Lime wedges

Method
 

  1. Sauté the Aromatics: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced onion and cook for 4-5 minutes until it becomes translucent. Next, stir in 3 minced garlic cloves, 1.5 tsp chili powder, 1 tsp cumin, 0.5 tsp smoked paprika, 0.5 tsp oregano, and a pinch of salt & pepper. Cook until fragrant, about an additional minute.
  2. Build the Soup Base: Pour in 4 cups chicken broth, followed by 15 oz red enchilada sauce and 14.5 oz fire-roasted diced tomatoes. Stir to combine and then add 15 oz black beans (drained), 1 cup corn, and 2 cups shredded cooked chicken. Bring the mixture to a gentle boil.
  3. Simmer the Soup: Once boiling, lower the heat, cover, and let the soup simmer for 20 minutes, stirring occasionally. Taste and adjust the seasonings as necessary!
  4. Thicken the Soup: In a small bowl, mix 2 tbsp masa harina with 2 tbsp water to form a slurry. Add this slurry to the soup and simmer for another 5 minutes until the soup thickens.
  5. Add Cheese and Cream: Gradually stir in 1 cup shredded Mexican cheese blend and the optional 0.5 cup heavy cream until melted and incorporated for a rich finish.
  6. Serve and Garnish: Ladle the soup into bowls and let your creativity shine with toppings! Consider adding tortilla chips, diced avocado, sour cream, and a sprinkle of fresh cilantro. Serve with lime wedges for an extra zest.